INGREDIENTS

  • 6 tomatoes , peeled and sliced
  • 3 medium onions , peeled and sliced
  • 3crookneck yellow squash, sliced (zucchini can be used)
  • 1 garlic clove , minced
  • 1/4 cup olive oil
  • 1 cup bouillon
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill
  • 1/2 teaspoon tarragon
  • 1/3 cup fresh parsley , finely chopped

DIRECTIONS

  1. Heat oven to 400°F
  2. Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
  3. Remove from heat and drain.
  4. Heat garlic in olive oil in large skillet.
  5. Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
  6. Transfer the mixture to a 6 quart casserole dish.
  7. Add bouillon, salt and pepper.Bake for 1 hour or until squash is tender.
  8. Stir in dill and tarragon.
  9. Sprinkle top with parsley.
  10. Return to oven and bake 10 minutes more.